Crush the garlic cloves. Roughly chop the fresh dill.
- 1 Preheat the oven to 190˚C/375˚F/gas 5 (170˚C for fan ovens). Put the carrots in a roasting tin and drizzle over half the oil. Scatter over the garlic and cumin seeds, then season. Roast for 30 minutes, until the carrots are just tender.
- 2 Cook the Super Wheatberry according to the packet instructions. Gently mix together with the carrots, salmon and dill, and arrange on a serving dish. Scatter over the pomegranate seeds.
- 3 To make the dressing, mix together the buttermilk, remaining olive oil and 1 tbsp warm water, then season. Drizzle the dressing over the dish to serve.
Not sure the flavour combinations completely worked but with a few personal touches it could be a great dish. I added some chopped olives which was nice and next time I think I'll substitute the pomegranate for toasted pine nuts and roasted red peppers.
- Average per serving
- Calories 231.0kCal